Tiramisu with a tropical twist: Try this high-protein vegan tiramisu recipe using mangoes and coconut

Tiramisu – the classic Italian dessert – but make it high-protein, vegan and rich in tropical flavour notes. Try out food blogger Vinita's recipe!

The classic tiramisu, with its signature balance of bitter coffee notes and delicate sweetness, has long been a beloved Italian dessert. But come summer, when cravings shift towards lighter, fruit-forward flavours, it feels only natural to give this indulgent treat a seasonal twist. And with the king of fruits – mangoes – taking centre stage during this time, they find their way into just about everything. This tropical take on tiramisu leans into that summer mood, swapping in bright, juicy flavours that feel refreshing yet just as indulgent.

Vinita Mungi, a food blogger known for crafting healthy, vegan, and high-protein recipes, has shared a refreshing spin on a classic tiramisu – a tropical-inspired dessert that brings together the sweetness of mango and the nutty richness of coconut in a wholesome, protein-packed treat.

In an Instagram video shared on April 27, the food blogger explains, “This is another version of my baked protein/oats recipe, and honestly, I love how versatile it is. I’m always experimenting, sometimes I add chickpeas, kala channa, or other beans for extra fibre instead of oats, and other times I go all in with just a protein powder base when I want that flavour to shine and pack in more protein. I’ve made sooo many versions of this recipe, but this tropical one is really special. Toasted coconut + fresh Alphonso mango = absolute heaven.”

Ingredients

For base

• 2 cups vanilla plant protein
• 1 cup frozen or fresh mango (chopped)
• 1 cup frozen banana (chopped)
• ¼ cup water (more if needed)
• 1 tsp vanilla extract
• ⅓ cup monkfruit or stevia
• ¼ tsp salt
• 2 flax eggs (2 tbsp flaxseed powder + 6 tbsp water)

For topping

• Plant-based yoghurt
• Mango purée
• Dessicated coconut

Method

Step 1: Make the base

• Add all the base ingredients to a blender.
• Blend until completely smooth and lump-free.

Step 2: Bake

• Pour the batter into a greased 9×13 inch baking tray.
• Bake at 180°C for 40 to 60 minutes, until set.
• Allow it to cool fully before layering.

Step 3: Assemble

• Spread a layer of yoghurt (plant-based if preferred).
• Add a smooth layer of fresh mango purée.
• Finish with toasted coconut for a light crunch and nutty depth.

Step 4: Toast the coconut

• Dry roast desiccated coconut on low heat.
• Stir continuously until lightly golden.
• Turn off immediately to prevent burning and let it cool.

Optional notes

• Add a little oats to the base if you want more texture.
• Chill before serving for a firmer, tiramisu-like finish.

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